Several years ago, I was interviewed in Maxim Magazine about dry-aging meat. My technique was very much like Dave's. You just want to re-wrap it in fresh cheese cloth every other day to eliminate the contamination of pooling blood.

Several years ago, I was interviewed in Maxim Magazine about dry-aging meat. My technique was very much like Dave's. You just want to re-wrap it in fresh cheese cloth every other day to eliminate the contamination of pooling blood.

Just want to mention a fine point that I have been trying unsuccessfully to convince my wife about for years -- LOL. Most of the liquid in meat is protein-laden water called myoglobin. The reddish color in meat and its juices is not caused by blood. That was pretty much all drained out in the slaughter house. If the stuff on your plate when you slice a steak was blood, it would be much darker, like human blood. If the fluids were blood, then pork and chicken would be dark red.